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Step 1

Step 2

For leaves: Roll out green fondant 1/8 in. thick. Cut 40 medium and 20 small leaves using Cut-Outs; score vein lines using small end of veiner tool from tool set. Brush with Pearl Dust and let dry in medium Flower Former dusted with cornstarch.

Step 3

For cake flowers: Roll out fondant 1/8 in. thick. Use Cut-Outs to cut 6 medium flowers (3 violet, 1 rose, 2 yellow) and 2 small flowers (1 pink, 1 yellow). Roll small balls of white fondant and attach to centers with damp brush. Brush with Pearl Dust and set in Candy Melting Plate dusted with cornstarch to dry. For castle flowers: Make 15 flowers each in pink, yellow and violet using flower cutter with ejector set. Pipe tip 3 dot centers using royal icing. Let dry in small Flower Former dusted with cornstarch.